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Pasta Salad

SerenaPalumbo's picture
This Pasta Salad with Tomatoes Arugula and Ricotta is perfect for summer and keeps very well for lunch breaks and picnics. This salad has the colors of the Italian flag and a refreshing yet decadent flavor.
For boiling pasta
  Fusilli pasta 1 Pound
  Salt 1 Tablespoon
For salad
  Tomatoes 1 1⁄2 Cup (24 tbs), dice
  Arugula/Basil 4 Tablespoon, chopped thinly
  Lemon zest 1 Teaspoon
  Riccota 1⁄2 Cup (8 tbs)
  Parmesan 2 Tablespoon
  Extra virgin olive oil 2 Tablespoon

1. Boil water in a large pot, sprinkle salt and add in Fusilli pasta. Cook for 11 minutes.
2. Drain the pasta.

3. In a large bowl take tomatoes, arugula, ricotta and parmesan.
4. Sprinkle lemon zest and mix all the ingredients together.
5. Add in the cooked pasta, stir all the ingredients.
6. Season with extra virgin olive oil and salt.

7. Serve pasta salad with fresh juice and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 614 Calories from Fat 123

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 4.3 g21.7%

Trans Fat 0 g

Cholesterol 42 mg14%

Sodium 1607.1 mg67%

Total Carbohydrates 92 g30.5%

Dietary Fiber 5.5 g21.9%

Sugars 6.6 g

Protein 22 g44%

Vitamin A 22.3% Vitamin C 21.5%

Calcium 18.6% Iron 15.2%

*Based on a 2000 Calorie diet

Pasta Salad Recipe Video